Functional Foods and Chronic Disease

Role of Sensory, Chemistry and Nutrition

1st Edition - March 20, 2024
Editors: Michel Aliani, Michael N.A. Eskin
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 7 4 7 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 7 2 6 6 - 6

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases… Read more

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Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases.

Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.

Cover image
Title page
Copyright
Contents
Contributors
Preface
CHAPTER 1 Functional foods and chronic diseases prevalent in North America and globally
1.1 Introduction
1.2 Chronic diseases
1.3 Conclusion
References
CHAPTER 2 Functional foods: Sensory, instrumental, and statistical analysis
2.1 Introduction
2.2 Instrumental/chemical analysis
2.3 Statistical analysis
References
CHAPTER 3 Sensory acuity: Impact of aging and chronic disease
3.1 Introduction
3.2 Sensory contributions to taste/flavor perception
3.3 Unwanted taste sensations
3.4 Feeding the nonnutritional (i.e., emotional/social) benefits of eating
3.5 Conclusion
References
CHAPTER 4 Hempseed and flaxseed: A comparison of two dietary approaches to resist cardiovascular disease
4.1 Introduction: the importance of lifestyle, diet, and nutrition as a preventative strategy for cardiovascular disease
4.2 Fatty acids, trans fatty acids, omega-3 polyunsaturated fats, and CVD
4.3 Dietary supplementation with flaxseed and its cardiovascular effects
4.4 Dietary supplementation with hempseed and its cardiovascular effects
4.5 A comparison of the composition and cardiovascular efficacy of hempseed and flaxseed
4.6 Conclusion
Acknowledgment
References
CHAPTER 5 Functional foods for treating patients with diabetes: An overview of previous systematic reviews and meta-analyses and future prospects
5.1 Introduction
5.2 Methods
5.3 Results
5.4 Discussion
5.5 Future prospects and conclusion
References
CHAPTER 6 Functional foods and cancer prevention
6.1 Introduction
6.2 Microalgal derivatives
6.3 Phytochemicals
6.4 Probiotics
6.5 Prebiotics
6.6 Synbiotics
6.7 Polyunsaturated fatty acids
6.8 Functional foods
6.9 Conclusion and future recommendations
References
CHAPTER 7 Functional properties of foods in chronic kidney disease
7.1 Introduction
7.1.1 Diet for patients with CKD: a general view
7.2 Conclusion
References
CHAPTER 8 Functional foods and celiac disease prevalent in North America and globally
8.1 Introduction
8.2 The celiac disease
8.3 Current treatments of celiac disease
8.4 The “functional foods”
8.5 The impact of functional foods on celiac disease patients
8.6 Conclusion
References
CHAPTER 9 Fatty liver disease: Functional foods offer natural remedies
Abbreviations
9.1 Introduction
9.2 Polysaccharides and oligosaccharides
9.3 Polyphenols
9.4 Alkaloids
9.5 Lipids
9.6 Whole food extraction
9.7 Future prospects
References
CHAPTER 10 Gout: The role of diet, functional foods, and the microbiome and their interplay prevalent in North America and globally
Abbreviations
10.1 Introduction
10.2 Functional foods and gout
10.3 The gut microbiome and gout
10.4 Conclusion
References
CHAPTER 11 Functional foods and Parkinson's disease: A focus on omega-3 fatty acids
Abbreviations
11.1 Introduction
11.2 The role of functional foods in the treatment of PD
11.3 n-3 PUFAs effects on motor symptoms and cognitive impairment in animal PD models
11.4 Limitations and future studies
References
CHAPTER 12 Nutrition and neurodegenerative diseases: Alzheimer's disease and others
12.1 Introduction
12.2 Nutrition and epigenetic factors
12.3 Metabolic homeostasis and neuron biology: weight loss and neurodegeneration
12.4 Insulin signaling: effect of calorie restriction (CR) and neurodegradation
12.5 Future prospects
12.6 Conclusion
References
CHAPTER 13 Functional foods and neuroinflammation: Focus on autism spectrum disorder and schizophrenia
13.1 Introduction
References
Index

Michel Aliani

Michel Aliani is Professor, Food and Human Nutritional Sciences at the University of Manitoba. Dr. Aliani is a flavor chemist and an expert in sensory and analytical chemistry and biochemistry of foods and food products. He holds continuous funding (>14 years) from the NSERC Discovery Grants program, the pulse, CFI, crop science clusters within the Canadian Agricultural Partnership programs (AAFC), NSERC RTI. Over the last 6 years, he has trained 19 HQP (10 undergraduate, 4 M.Sc, 3 Ph.D., 1 PDF, and 2 Research Associates). Since 2015, he has published 48 manuscripts and 1 book dedicated to Bitterness in Foods. Dr. Aliani’s team is dedicated to assessing the sensory and flavour chemistry of functional foods using our unique flavoromics platform

Affiliations and expertise

Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada

Michael N.A. Eskin

Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papers

Affiliations and expertise

Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada

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